3/4 lb. beef flank steak (Hunan Beef)
1 egg white
1 tbsp. cornstarch
2 tbsp. soy sauce
1 tbsp. szechuan paste (chili paste with garlic)
1 1/2 tsp. cornstarch
1/2 tsp. sugar
Several drops of sesame oil
2 minced garlic cloves
4 tbsp. oil
1 lg. bunch Napa or watercress (4 c.)
1/8 tsp. salt
2 beef bouillon
1/4 c. red wine
1/2 c. water
1 bunch green onions

Slice beef across grain in thin slices. In bowl, combine beef with egg white and 1 tablespoon cornstarch; set aside.

In a separate bowl, stir together soy sauce and chili paste; blend in 1 1/2 teaspoons cornstarch, sugar, sesame oil and garlic; set aside.

Heat 2 tablespoons oil in Wok or large skillet. Stir-fry meat, half at a time, 1 1/2 - 2 minutes adding oil, if needed. Return all meat to skillet. Add sauce mixture; cook and stir until thickened. Remove meat (keep warm). Wipe skillet clean. Heat remaining oil; add green onions, stir-fry 1 1/2 - 2 minutes. Add Napa or watercress, wine bouillon, water and salt. Stir-fry 45 seconds. Pour beef with this and serve on rice.